monkeys+apples+caramel=lovely

so this most amazing thing happened Saturday morning...

I was throwing around the idea of making monkey bread for breakfast
...please don't tell me you have no idea what monkey bread is...
(yep, I'm healthy like that)
and so I look around the kitchen to make sure I have what I need...
and I did...
and then as I was standing there cutting the biscuits I remembered my mother-in-law making a monkey bread recipe sort of thing a few years ago not with refrigerated biscuit dough but with frozen roll dough (I think) and then I think she tossed the dough balls in a sugar, cinnamon, hot chocolate powder mixture...

yep...
I said hot chocolate powder....
so I decided to see if I had any packets of hot chocolate...

I DIDN'T have any hot chocolate...
but I did have packets of apple cider...
I started to close the cupboard in sadness when a little voice said,
"why not apple cider?"

and then....
this is the moment that all the stars aligned and perfection was born...

I ran to the computer and searched all of the world wide web
(aka pintrest)
for anything close to a Caramel Apple Monkey Bread recipe...
and guess what...
it didn't exist...
because if it's not on pintrest than it hasn't been invented yet!!!

nope, brand-new invention...

so I ran back into the kitchen and became giddy with my new found power of creation!
and thus pure awesomeness was born...
please...let me be the first to introduce you to

Caramel Apple Monkey Bread!
2/3 cup Brown Sugar
1 1/4 cup butter
2 teaspoons Cinnamon
3 cans of Buttermilk Biscuits
1 1/4 cup Sugar
2-3 packets apple cider drink mix
2-3 apples cored, sliced and chopped thinly

1.  Preheat the oven to 350 degrees & grease your bundt pan.
2.  Place your butter & brown sugar into your bundt pan and place in oven while it's pre-heating. Keep an eye on the butter/sugar mixture while it melts and becomes one, open up the oven and stir ever few minutes until the two have become caramel goodness. Once the brown sugar and butter married, you can pull it out of the oven and wait for the biscuit nuggets.
3.  While your butter/brown sugar (aka caramel) is melting in the oven...open up all three cans of biscuits and cut each biscuit into quarters/nuggets.
4.  Next, in a 1 gallon zip-lock bag, combine the white sugar with 2 teaspoons of cinnamon & apple cider drink mix packets (2 for a mild flavor, 3 for a slightly stronger flavor).  Drop all of the biscuit nuggets & chopped apples into the cinnamon-sugar mix. Once all the biscuit nuggets and apples are in the bag seal it and give it a vigorous shake. This will get all those pieces unstuck from one another and nicely coated with cinnamon-sugar-apple cider goodness.

5.  Take the caramel...(butter and brown sugar) out of the oven, mix it up good and slowly spread these nuggets out evenly in the bundt pan, coating them in the gooey caramel-ness in the bottom of the bundt pan.
6.  Bake for about 30 minutes until the crust is a a little beyond golden brown, you want it slightly gooey, but not doughy. When its finished cooking, remove it from the oven and allow it to cool for about 15-20 minutes before turning it over onto a plate.
 
So, here you go...
'Hello World Wide Web...I'd like you to meet Caramel Apple Monkey Bread...'

can you see the caramel coating those apple slices?  YUM

she really is very friendly, with all those carbs and gooeyness...

and bonus...when she's cooking in the oven she makes your house smell like fall...

I totally forgot that it was August and going to be 100+ that day...

I smelled baking apples and cinnamon...

and I had visions of sweaters and cold noses dancing thru my head!

Now, just to be clear...this was the-one-and-only-thing my children ate for breakfast on Saturday...

but it had apples in it so I figured that the fruit would get them thru till lunch...

and they acted totally 100% like they had eaten Caramel Apple Monkey Bread for breakfast...go figure!